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Looking for an easy, flavorful way to make black beans? These slow cooker Caribbean black beans are simple, nourishing, and full of warm, vibrant flavor.
Naturally budget-friendly and versatile, they’re perfect for meal prep and can be used in all kinds of ways throughout the week.
Serve them with rice for dinner, spoon them over salads for lunch, or use them in burritos, nachos, or even soup.
What makes this recipe special is the seasoning—a blend of spices and sweet mango that cooks down into the beans for a rich, slightly sweet, and savory flavor.
Ingredients & Substitutions
- Dried black beans, soaked and drained
- Mango, diced – fresh or frozen (no need to thaw; just add directly)
- Garlic, minced (fresh or jarred)
- Curry powder – brings warm, layered flavor
- Ground allspice – adds a subtle Caribbean note
- Paprika – for mild warmth and color
- Ground ginger – complements the mango and spices
- Tabasco sauce – for a little heat (adjust to taste)
- Vegetable broth (affiliate link) – keeps it vegetarian (or use chicken broth if you prefer)
- Salt and pepper, to taste
Calories and WW Points
Each Simply Filling serving has about 157 calories and 0 WW Points
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
4 PointsPlus (Old plan)
How to Make Slow Cooker Caribbean Black Beans
Slow Cooker Size: 6-quart
- Add the soaked beans to the slow cooker.
- Reserve a small portion of the mango for later. Add the rest along with the garlic, spices, Tabasco, and broth. Stir to combine.
- Cover and cook on LOW for 8–10 hours, until the beans are tender. The mango will break down and flavor the broth.
- Stir in the reserved mango just before serving.
- Taste and adjust with salt, pepper, and more hot sauce if desired.
Recipe Notes
Using vegetable broth (affiliate link) keeps this dish vegetarian, but chicken broth works just as well.
This is a great make-ahead recipe—the flavors deepen as it sits.
If you’ve made these Crock Pot Mango Black Beans, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Caribbean Black Beans with Mango
Ingredients
- 1 pound dried black beans, soaked overnight and drained.
- 2 mangoes, peeled, pitted and diced, divided use
- 4 garlic cloves, minced (I used jarred)
- 1 teaspoon curry powder
- 1 teaspoon ground allspice
- 1 teaspoon paprika
- 1 teaspoon ground ginger
- 1 teaspoon Tabasco sauce, plus more for serving
- 4 cups vegetable broth
- Salt and pepper
Instructions
- Ideal Slow Cooker Size: 6-Quart.
- Place the beans in the slow cooker.
- Set aside 1/2 cup of the diced mango for adding at the end. Add the remaining mango, garlic, curry powder, allspice, paprika, ginger, Tabasco sauce and vegetable broth. Stir well.
- Cover and cook on LOW for 8 to 10 hours or until the beans are completely soft. The mango will melt into the bean juices during the long slow cooking.
- Just before serving carefully stir in the remaining 1/2 cup mango.
- Taste and add salt and pepper and more Tabasco to suit your tastes.
Notes
(Must be logged into WW on a smartphone or tablet.) 4 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: 365 Slow Cooker Suppers (affiliate link) by Stephanie O’Dea
More WW-Friendly Black Bean Recipes
If you like these low fat Slow Cooker Caribbean Black Beans with Mango, be sure to check out my other Weight Watchers friendly recipes including:
Is there a substitute for mangos?
I’ve only ever made it with the mangos!
I love the way the mango melt into the beans
The best
Thank you
Way too much liquid 🙁
Thanks, I will try it soon and let you know! 🙂
Martha, can you use canned black beans and if so, how many cans do you think and how many hours to cool. Am thinking maybe 3 cans black beans rinsed and 4 -5 hours on low?
Thanks!
Maria
Hi Maria, 1 pound of dried beans becomes 5 to 6 cups once cooked. So, I’d say 3 to 4 cans of rinsed and drained black beans cooked 4 to 5 hours on low should be about right.